Happy weekend, friends!
When your kids ask for pancakes for breakfast you don’t deny them. You make them and then reward yourself with a couple, or five.
These Poppy Seed Pancakes with Lemon are to die for. Of course my kids did not eat these as they prefer their pancakes plain with syrup. So scratch the poppy seeds in this recipe for a batch of plain delicious pancakes.
I love anything with Poppy Seeds so much. My obsession started when I was growing up in Eastern Europe. It’s a very popular dessert filling especially around the holidays. So I found this Poppy Seed Pastry Filling at my local Kroger. It’s in the baking aisle next to the pie fillings. I love it. This is a 12oz can and you wont use it all for this recipe. Luckily, it keeps really well in the fridge in a air tight container.
Treat yourself or your brunch guests to these yummy little cakes.
As always, I welcome your feedback an thank you for reading. XO
Poppy Seed Pancakes with Lemon
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- A good pinch of salt
- 1/4 cup white vinegar
- 2 large eggs
- 1 1/2 cups milk
- 4 tablespoons of butter melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons of Poppy Seed Pastry Filling
- 1 tablespoon of butter for cooking
- Lemon wedge for serving
- Maple Syrup for serving
- Powder sugar for serving
- In a small bowl , mix the milk and the vinegar. Let stand for at least 5 minutes.
- Mix all of the dry ingredients together in a medium mixing bowl (flour, sugar, baking powder, baking soda, salt).
- Add the eggs, vanilla extract, melted butter and the milk/vinegar mixture to the dry ingredients.
- Mix well. The mixture will be on the thicker side.
- Add the Poppy Seed Pastry Filling and mix until incorporated.
- Heat a electric griddle to 350 degrees or a non stick skillet on your stove top. Coat with butter.
- Spoon the batter onto the griddle and cook until the pancakes are golden brown on each side, 2-3 minutes per side.
- Plate the pancakes and spinkle with lemon juice from the lemon wedge, powdered sugar and maple syrup.
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com
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